Working with World Central Kitchen, Gladys Abi-Najm and her family’s restaurant, Lebanese Taverna, are providing meals to Afghan refugees arriving at Dulles Airport. On August 25, the first lunch delivered to the refugees was the restaurant’s chicken and beef shawarma, falafel, and lamb cooked with spinach.
After living for 40 years in the DMV, Susan Callahan recently acted on her dream to live by the sea, moving to the Delaware countryside about five miles from Bethany Beach. Her new address is 32755 Dirrickson Drive in Frankford, DE. firstname.lastname@example.org
Rebecca Clerget, Director of Operations for Dog Tag Bakery, is proud to have support from the King Arthur Baking Company’s For Goodness Bakes Program. The initiative assisted in the donation of $500 worth of desserts and bread to Cheryl Bell and Miriam’s Kitchen, a local nonprofit that provides critical services to the homeless population across the District of Columbia. Learn more about the For Goodness Bakes Program.
Marcia Friedman’s recipe for Matzah Lasagna accompanies Elizabeth Karmel’s article “You Don’t Have To Be Jewish To Love (And Make) Matzah Lasagna” in Forbes August 26.
Pati Jinich’s new book “Treasures of the Mexican Table” was noted in the September Food Network Magazine write-up on celebrating Hispanic and Latinx Heritage Month, which starts September 1
Rabia Kamara is competing in “Ben & Jerry’s: Clash of the Cones,” a Food Network show that challenged six ice cream makers to create an original Ben & Jerry’s ice cream flavor. Exciting news: Rabia is a finalist. The last show airs Monday, September 6 at 9 p.m.
The fried artichoke and gruyere panino at Ellen Kassoff’s new Federal Fritter & Bistro, was pictured in DC Eater’s round-up of Where to Eat and Drink in the Delaware Beach Towns. In the August 24 Washington Post, the restaurant was also cited as one of food critic Tom Siestema’s eight favorite places to eat right now.
Amy Riolo’s “Mediterranean Lifestyle for Dummies,” delves into lifestyle habits such as naps, nature and camaraderie that can help people realize the full benefits of the Mediterranean diet. Available now for pre-order, its official publication date is October 26.
New member Jennifer Segal’s second cookbook makes its publication debut on September 14. “Once Upon a Chef: Weeknight/Weekend” features 70 quick weeknight dinners and 30 weekend meals.
Tufts University alum Tambra Raye Stevenson was interviewed by the school as the new Nutrition Security Co-Chair for the Tufts Food and Nutrition Innovation Council.
Toni Tipton-Martin’s cookbook “Jubilee” was featured in the Local’s Guide to the Southeast in the September issue of Southern Living.
Les Dames d'Escoffier DC
LDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community.